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Source: Stop and Smell the Rosemary

Tomato Chutney
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Serves: varies
Prep Time: 20 minutes
Cook Time: 2 to 2 1/2 hours
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1 inch piece fresh ginger
8 to 10 cloves garlic
1 teaspoon cumin seeds
1 3/4 cups apple cider vinegar
3 cans(14 ounces each) tomatoes, drained and cut into chunks
6 jalapeno peppers, seeded and slivered
1 1/2 cups sugar
2 tablespoons raisins
1 tablespoon slivered almonds
10 peppercorns
2 cinnamon sticks, 3 to 4 inches long cut into smaller sections
1/2 teaspoon Hungarian paprika
8 whole cloves
1/4 teaspoon salt

Process ginger, garlic, and cumin seeds in a food processor. Process until blended, adding a little vinegar if necessary. Set aside. Combine vinegar, tomatoes, and jalapenos in a large saucepan. Stir until blended. Add sugar, raisins, almonds, peppercorns, cinnamon sticks, paprika, cloves, salt, and garlic mixture. Stir until completely blended. Cook on low heat, stirring frequently, until mixture thickens, approximatley 2 to 2 1/2 hours. Cool.

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